The story
At the Restaurant Chastè, set within the Schlosshotel Chastè Tarasp, chef Andreas Heidenreich prepares meals that draw on products from the region. The kitchen focuses on Swiss and Classic French cuisine, served in a setting that combines Engadin tradition with modern comfort.
The restaurant is part of a hotel that began as a farmhouse, transformed into a modest inn in 1912. Over the decades, it built an international reputation for its hospitality and cooking. The current building, with its views of the castle of Tarasp, has held four stars since 1985 and continues to be run by the Pazeller family.
The dining experience here is tied to the ingredients of the surrounding valley. The chef sources local produce to create dishes that reflect both the Alpine landscape and the precision of French technique. This commitment to quality has earned the restaurant a Michelin recommendation, a recognition that speaks to the consistency of the kitchen.
Guests can enjoy a meal in the dining room or on the outdoor terrace when the weather allows. The atmosphere is one of understated elegance, where the focus remains on the food and the quiet surroundings. For those staying at the hotel, the restaurant is the natural end to a day spent in the Engadin mountains, offering a menu that changes with the seasons.
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Head chef Andreas Heidenreich doesn't have it easy. He works tirelessly for two, keeping guests happy at the cozy Ustria and the gourmet restaurant Bocca Fina at the Schlosshotel Chastè. On top of that, he also prepares Bündner barley soup and tripe in large quantities on the side for the shops of legendary butcher Hatecke. But Heidenreich faces a problem: too often, he and sous-chef Ines are left alone in the kitchen—a shortage of skilled workers even in Tarasp. We sensed none of that during our visit, quite the opposite: the chef impressed us with a thoughtful, seasonal, and technically masterful cuisine. Aromatically perfectly balanced was the starter salad featuring tender duck pieces, ripe pears, and a hint of truffle. The chef's homage to salmon from Lostallo also won us over: he served the marinated fish alongside a refreshing cucumber sauce. Loaded with premium fish, prawns, and mussels, the bouillabaisse came with an inventive twist—Heidenreich creatively served a baguette with curry sauce instead of traditional rouille. With the pink beef fillet accompanied by plenty of braised vegetables, we particularly enjoyed the porcini mushrooms, which rounded out the dish with their earthy aroma. Light and airy, the orange mousse with a fresh citrus note provided a perfect finish. A skillfully curated wine pairing completed the experience.
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